Recipe: Sea Scallops with Madeira and Roasted Peppers

19 Feb

In a previous post about Valentine’s Day, we spoke of a great recipe that we love to make every year – Sea Scallops with Madeira and Roasted Peppers. We’ve had a few people ask for the recipe, so here it is. Remember, we aren’t taking credit for coming up with this great dish – the head chef at a now closed Arpa in Uptown Charlotte is responsible for the greatness.

Sea Scallops with Madeira and Roasted Peppers
Serves 4

  • 12 large scallops or 24 small scallops (Go Big!)
  • 3 tbsp butter
  • 8 oz mushrooms, mixed, chopped (shiitake, oyster, crimini)
  • 2 tsp garlic sliced
  • 2 tbsp shallot minced
  • 4 each piquillo peppers, sliced
  • 1/4 cup Madeira
  • 1/2 cup chicken stock, shellfish stock or water
  • Salt and Pepper to taste
  • Parsley chopped

1. In a medium hot skillet sear scallops for 2-4 minutes, and turn.
2. After scallops are evenly seared, remove scallops and the pan from the heat.
3. Add 1 tbsp butter, shallots, garlic, peppers and mushrooms.
4. Saute 2-4 more minutes and deglaze with Madeira.
5. Reduce Madeira by about half and add stock.
6. Bring stock to a boil, return scallops to pan and season with salt, pepper, butter and garnish with parsley.

Note: The one thing we learned at the class about cooking scallops? Always use a dry pan (no oil/butter), pat dry the scallops, and whenever possible use “dry scallops” – those that haven’t been specially treated with a chemical. The natural liquids on the scallop will give you a perfect sear without the addition of anything else to the pan.

That’s it! Wonder why we had such a hard time with it huh? Guess we were just amateurs back in the day.

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One Response to “Recipe: Sea Scallops with Madeira and Roasted Peppers”

  1. T with a Twist February 13, 2013 at 10:17 am #

    Thank yo for stopping by my blog and suggesting this recipe. I am definitely going to try it one of these days 😀

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